Enrico Gading Ramadhan (2021) Aktivitas Antioksidan Kombinasi Teh Hijau Dan Kayu Manis Secara Spektrofotometri Uv-Vis Dengan Pereaksi Dpph (1,1-Diphenyl-2-Picrylhydrazil) Literature Review. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Green tea and Cinnamon are known for their rich polyphenol content and as sources of natural antioxidants. Green tea is known for its abundance on EGCG and another catechin’s derivative while cinnamon is known for its abundance on cinnamaldehydes and procyanidins. Tea’s processing has diversified to the production in recent years such as flavored teas, scented teas, and blended teas. Blended tea has a beneficial effect such as synergistic effect in antioxidant activity. A literature review was conducted to find out the possibility of antioxidant activity enhancement by combining green tea and cinnamon. DPPH reagent was chosen because both green tea and cinnamon polyphenol can show radical scavenging activity on DPPH radicals. Scoping reviews were carried out using three databases such as Science Direct, Scopus, and Google Scholar. Due to the lack of related literature, possibility of antioxidant activity enhancement was assessed by reviewing combination of green tea with cinnamon and green tea with grape seed. Grape seed was choosen because it is rich of procyanidin so it can represent cinnamon. This literature review showed that increasing of total polyphenol content by cinnamon addition is not always show antioxidant activity enhancement. The main reason is interactions that result such as synergistic, additive, and antagonistic effects between various compounds from green tea and cinnamon that can affect antioxidant activity. This literature review show that the combination of green tea and cinnamon exhibit antioxidant activity enhancement. Further research is needed to find the optimal composition of green tea and cinnamon.

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